The Asian Larder

Where to Buy Black Bean Sauce in the UK, and Which Aisle

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Black bean sauce is one of the easier Chinese sauces to track down, since most UK supermarkets now stock it as standard.

Which aisle is black bean sauce in?

Black bean sauce is in the world food aisle of UK supermarkets, in the Chinese section next to oyster sauce and hoisin sauce.

Where to look, supermarket by supermarket

  1. World food aisle, Chinese section. Bottled next to oyster and hoisin sauce. This is where most brands sit.
  2. Cooking sauces and marinades. Some ranges shelve it with the stir fry sauces instead.

Aisle numbers move between branches, so use the section as your guide.

Where black bean sauce is in Tesco

Tesco stocks Lee Kum Kee black bean sauce in the world food aisle with the Chinese cooking sauces, and its own brand version alongside it.

How to find the exact aisle in your store

Check your supermarket app before travelling to confirm your branch stocks it and see the aisle location.

Whole vs crushed black bean sauce

TypeTextureBest for
Whole bean sauceChunky, visible beansStir fries with texture
Crushed bean sauceSmoothSauces and marinades

What to ask a member of staff

Say black bean sauce and specify Chinese, since it can be confused with Mexican or South American black bean products.

Asian supermarkets

A Chinese grocer carries a wider range, including jarred whole fermented black beans for making sauce from scratch.

Buying black bean sauce online

It keeps well and posts easily, so a larger jar online is a sensible option if you cook with it often.

Storing it

Keep the jar in the fridge once opened. Its salt content helps it keep well for a good while.

Frequently asked questions

Is black bean sauce spicy?

Not usually. It is savoury and salty rather than hot, though some brands add chilli for extra heat.

What can I use instead of black bean sauce?

A mix of soy sauce, a little miso and a touch of sugar gets partway there, though it will not have the same fermented depth.

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Huì

Huì

Huì is a Beijing-born chef working in the UK. She writes The Asian Larder, with tested Asian recipes for British home cooks and honest advice on where to buy every ingredient.
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